Canned 7 pulled pork pints. First time ever, 2 didnt seal. Had eaten pulled pork that same night. Hubby didnt want to eat more right away so I put contents of each jar in a vacuum seal bag, flattened so they defrost fast and they are now in the freezer.
Just because you have a great memory and have been canning for years , it’s still a good idea to double check your book . Double checking never hurts and doesn’t mean you don’t know how to can. We all forget. Better safe than sorry. I water bath can only things that are appropriate for water bath canning but I double check. I also triple check. If I were to pressure can I’d check 2-3 times. To make sure it’s correct. Safety first!
My husband was recently diagnosed diabetic-like to the hospital with ketoacidosis! Now he has to take breakfast AND lunch to work! He loves these kind of chaffles! They freeze wonderfully and he just pops them into the microwave. I really DO a lot of meal prep for him, but I have stomach issues and rely very much on ready-made things like bananas and apples with peanut butter, or cottage cheese, cheese chunks. So, I guess I do meal prep. But my Prepper pantry has given my husband a plethora of choices for dinner and he takes full advantage of them! …lol! So,I’m always prepped with lots of veggies and some fresh fruits, home canned bases and frozen meats. But we raised a child who was often on chemo or in radiation treatment… so actual meal planning like my mother did was out of the question. We all do what we do…. 💕💕💕
I appreciate the information. While I was a supervisor with the State (of Louisiana), I came across a note that applies to our memories: THE HUMAN BRAIN IS DESIGNED TO SOLVE PROBLEMS. IT WAS NOT DESIGNED TO RETAIN LARGE AMOUNTS OF INFORMATION. Side note: Many people are able to retain information and retrieve it quickly; they are the exceptions, not the rule. This means: Write it down and come back to it for review. I did this with employee reviews done every three months and a massive one once a year. It’s not possible to remember the comings and goings of eight people over a year without writing it down. Truly smart people write things down. That’s how to get things done.
Per your instructions I have my USDA book open when canning. I make a check list & mark off what I do each step At 71 & having dyslexia I’m not willing to jeopardize my family’s health on safety it’s the number one reason I never canned till you Lisa gave me the tools I needed THANK YOU 🙏🏻 this time of 24 hours never set will for whatever reason. I listen for the ping & put an x on lid let jars sit till morning if not sealed into the fridge & deal with in 8 hours. I may freeze or reheat use new jars & lids to process in canner
I always have my USDA book, or website open, but I’ve never thought to have an actual checklist-what a great idea! I never touch my jars until the next day-generally 18 hours. I will have to say that I’ve not had a jar NOT seal, but I HAVE had jars lids buckle from my tightening the rings too much. Those get refrigerated and eaten quickly.
Thanks for this information. You mentioned that there don't seem to be canning classes by the State Extension services. I just got one of our Alabama State Magazines. It had an article about canning. In the article it stated that our State was having 3, 2 day classes this summer in 3 different counties. After your video I immediately signed up. I have to go 50+miles but seems worth it. It includes pressure, water bath, fermenting & picking. Yeah!!!
Absolutely right. 24 hours if canned exactly as the recipe states. Otherwise it is considered leftovers. So if headspace is wrong, time is wrong, or any other thing is wrong it is two hours. This is per Dr. Andress who is now retired from NCHFP.
Here in Oregon, we have a master gardeners program and a master food preservers program!!! I went through the master food preservation class in my early twenties when I wanted to start canning on my own for my family!!! I had little's at the time (under 5 years old) so I wanted to be sure that whatever I canned and fed to them was safe without question!!! I'm now almost 70 years old and I still always read the recipes, double check, and will only use safe canning practices for anything and everything I can!!! Thanks for the update on the 24/2 rule!!! If mine don't seal (which is practically never) I just pop it in the fridge to be consumed right away or I pop it in a freezer container and then it can last quite a while!!! I'm currently teaching my granddaughter how to can and she's doing really good!!! Last Friday she did 2 whole batches of strawberry rhubarb and strawberry balsamic jams all by herself after we did the first 3 batches together!!! She did great!!! I'm so proud of her!!! 🎉🎉🎉💜💜💜
I have a few years on you and sadly I need a checklist anymore to remember everything. Thank you for this reminder and clarification. 4H kids are also going to benefit.
Wow I did not know this! Good to know! I have never reprocessed anything because I hardly ever have a problem with sealing and when on the rare occasion it happens it is usually one jar so I put it in the fridge and eat within a day or so
Thank you for explaining that so thoroughly. It can be confusing and so I never mind when someone reviews or goes back over information I'm a nurse and when I train other nurses I tell them there are no stupid questions we need to be on the same page so if we need to go over something a couple more times to get it exact we just do it it's not a problem. Thank you so much for all of your work and effort that you give to us in helping us to Ken and store and take care of our families. I had to call and tell my daughter about about pork and chop and about all of your chicken nuggets that were running around. It was our laugh of the day! Which we need so much of. Children laugh about 500 times a day adults laugh about 18 * a day we need to start working on getting more laughs in our lives! Thank you so much!
I'm going to relisten thought you said redo within 24 hours and then you said two hours I restarted my carrots twice in the pressure cooker and finally got it right the third time. All🎉within about three minutes. Did it all the correct way on try three. Hope that was right 😊
😂😂 I got sucked into a time Warp when you talked about your mom! There were 3 of us too all over the car and Mama and daddy both smoking. Heck I remember my mother smoking at the grocery store and on a plane. Thanks for the canning recovery video.
This was extremely helpful and so important! Loved the seat belt comparison! I remember when we used car beds for our babies😳 I can't even fathom that nowadays. So dangerous!! Thank you for making this clear❤
Great information. I know this is so "cliché" but when we know better...... This info is so important so we don't get sick or waste our hard earned food 🥂
I'm so glad this was double-checked. I wondered how safe it was if the product was left on counter 24 hours unsealed and safe to reprocessed. Awesome job, ladies . Thanks. I'm still learning. Pork is on sale today in my area. I'm canning it up. Yes indeed.
Hi Leisa 👋 Thanks for all the information and for helping us newbies. You are all your friends have done great job. I have learned so much. Healthy canning to all.
I’ve found you are correct, prepare, read everything through and double check before you begin canning every time you think you’ve done it enough you think you know, when you double check you were wrong.
Leisa, I am so very thankful that you have shared this. I actually watched this twice so that I understood what to know. I took note and added it to my canning book for future reference. Also, I cant wait to try the chaffles!!!!!!!!!!!!!1
Thanks I never heard of this thanks. Unknowingly I would have repressed. Glad I usually always check to make sure of time and headspace. I have been wrong on both before. Even though I make the same thing every year. Time an extra minute.
Thank you Leisa. I needed this when I was doing my very first canning project. I wasn’t sure if it was safe due to the pressure coming down so rapidly and it caused a great deal of siphoning, so I threw out the whole batch (4 pints) because it wasn’t worth the risk. Got back up on the horse and canned the 2nd batch properly as the pressure came down naturally (still remaining ing the kill-zone for a good bit of time). I love canning, thanks to great channels like yours that give us safe canning videos, and then tasting my good work 😅.
Thank to both of you! As a fairly new canner, I am constantly learning the rules and I am grateful to learn this added 2 to the 24 rule! I constantly check the centers guidelines when I am canning because I dont trust my memory. It is a good habit to do anyway. Thank you again!
Even after 35 years of canning, I check my USDA canning book every time I can something, no matter what it is or how many times I have canned it before. We can all so easily forget something even if we have done it a hundred times. It's good to know the 2 hour rule, I had not heard that one. I only remember one time I got the time wrong and I reprocessed right away, it won't hurt anything and your food will just be more tender but still edible.
I might add that if you need to reprocess, do not use the same jars. Jars that have not sealed or that were not processed correctly should not just be thrown back into the canner.
@@SuttonsDazecould you please define how to “reprocess”? Can I just switch the lids and put back in the canner? No matter if it was originally hot or cold packed?
Thank you so much for this information. As someone who is trying to learn everything I can before I start canning, this has been so helpful and informative.
Thanks Leisa! I did a little canning today- well, I bought cans 😆😆 I have my list of needed "pantry supplies", and there are only a couple of things that have been short. TOOK care of those through your link! Now, I can check that off my list- FINALLY! But, I sure could use some suggestions though. I do meal prep umm, well, I freeze my leftovers, so that is a sort of meal prep. When I make spaghetti sauce, If I'm cooking once, I'm making it count for down the road, so I make batches. Back to my suggestions- my noodle is about emptied of ideas. We are preparing for the old fav- hurricane season. This year shows signs of a doozy. Here is my shortfall for ideas. I have to make TWO- ER menu's- One for the DH who is ER management, and carts himself off to work during storms. So, easy to prepare meals for him- at least 3 days x 3 meals are a MUST. Then there is those of us, here at the house. We have a gen, but, can't use the a/c. So, if the power is out, it's gonna be HOT, and humid. I have freeze dried oatmeal for breakfast's done, just add boiling water, and granola cereal done. I'm now working on getting sandwich rolls made for the freezer for quick tuna sandwiches etc. It's the dinner meals that has me stumped. Any ideas?
I'm a member of a rebel canning group in Australia. I have an absolute meltdown when people can meat and low acid food in a water bath. And I get attacked for proper canning methods. I just bought the USDA Canning book, so I have all the information. I have not yet under processed anything, but I have definitely over processed. Thank you for providing this information. I can only hope that some people will get through to those who will listen. My motto is, if in doubt, throw it out Or if the lid didn't sound right, when i open the jar, I will throw it out as well. Sometimes, you can't help stupidity.
thank you for this REALLY important information! good to know! I always make sure I reference my ball blue books before processing or dehydrating anything... never go off memory!
Thx for adding this insight! I know I still mess things up sometimes while canning then try to fix it based on common sense. It’s nice to have more concrete guidelines for if I run into this particular mistake
Hi Leisa, I didn't get the beef roasts canned today but I did get most of my garden planted. I'm shooting for tomorrow night now. Daytime tomorrow I'll finish the garden.
Thank you so much for the clarification. I don't say much but I am listening and also fact check if I believe something could be sketchy. But we don't know what we don't know. So again thank you as always for getting the word out. Oh and your hair looks amazing 😊🧡
Great information.......I like that you are very clear when explaining the why something has to be done. I do much better understanding when if I know why. Never heard anyone talk about Master Canners. Makes perfect sense.
SCIENCE!!!! And I’ve got a microbiologist in my hip pocket too. Little sister has a chemistry/biology bachelors and an MBA so I’m VERY nerd adjacent!!!!
soooo happy I have not killed anyone yet. this is excellent info. and having canned for sometime now, at mid 70's I am still learning! going in the book in bright red lettering when I print it out. 24/2, 24/2, 24/2!
Hi Leisa !! I love watching and learning so much from your channel.This question has nothing to do with canning and I do hope that you don't just consider me nosey , but I don't love the way you are wearing your hair. It is a very flattering look and at first, thought that was the reason for the headbands. Then I noticed the small cassettes (for lack of a better word) on the bands. I am 77 years old and have two problems with my scalp. My hair is becoming very thin on top, plus have been noticing some small bumps on my scalp. I starting wondering if this could be a treatment you could be going through for either of these problems. If you don't want to discuss this, it's perfectly ok and I will respect your privacy. Thanks again for your wonderful channel !!!❤️
Mind blown! Thanks Emmy and Leisa! Thankfully I have not been put in that position but now I know. I am assuming that the incorrect processing batch could still just be immediately put into the freezer, correct? The few times I have had unsealed lids I have either eaten quickly or frozen them. Now I'm slightly concerned about the still-alive toxins.
I guess to clarify my question...is it still safe to freeze the unsealed food? Does the 24/2 apply to that time as well? Also....I love chaffles too! ❤
@Suttons Daze. I had 5. 1half pints of strawberry jam not seal. I used format lids. I had found sooo many recipes for this. What I was confused about was the amount of strawberries to pectin to sugar. Ball recipe was different than the USDA book. HELP. I used 2 quarts strawberries, 1 pkg pectin and 6 1/2 cups sugar.
I check my jars prior to canning. I make recipe cards with the pg number in the Book to put eyes on it. I’m comfortable with pressure canning…. But still getting used to water bath canning.
I had a jar that had a slight chip in the rim that would seal good for 24 to 36 hours then the seal would fade I have thrown it out it was more like a scratch than a chip.
It's my understanding that during that 24 hours IF you are using wide-mouth jars with no shoulder you can freeze an improperly sealed jar. True? I've done this and it was fine. (Regular mouth jars don't allow enough expansion room during freezing because of the shoulders and may crack your jar.) As for the canning times, I keep the USDA guide in PDF format in my phone so it's easy to check while in the kitchen. It helps.
